Recipes

Milk Rice Arancinni

Milk Rice Arancinni

INGREDIENTS

Suwandel Rice 100g

Water 400 ml

Almond Flakes 25g

Coconut Milk 250 ml

Virgin Coconut Oil (Vegetable Oil) 500 ml

Salt to Taste

Eggs 4 whole

Bread Crumb 100g

Desiccated Coconut 100g

Parmesan Cheese, Grated 40g

 

METHOD

- Add rice and water in a pot and bring to boil. Lower the heat. Cover and cook.

- Once rice is cooked. Mix in the Coconut Milk and cook further until thick.

- Set Aside and cool. Once cooled mix in Parmesan and Almond Flakes

- Roll Rice mixture into small balls and place in refrigerator for 10 minutes.

- Now break eggs into a bowl and whisk. In tray place bread crumbs and desiccated coconut.

- Take out the balls and dip one into Egg mixture and then into Crumb mixture. Repeat this process until all of the balls

are crumbed.

- Heat oil in a pot and deep-fry balls until golden brown and crispy

- Take out. Season and serve immediately.

 

TIP – Mix Kata Sambol with Mayonnaise and use as a dipping sauce.

Posted by Saaraketha Organics

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